The Taste of Memory PDF Download

Author: Marion Halligan
Publisher: Allen & Unwin
ISBN: 9781741154443
Category : Biography & Autobiography
Languages : en
Pages : 294

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Book Description
If you can manage to simultaneously practice laziness and purity you will eat pretty well, because the food will be simple and good.' In prose as sensuous and seductive as a fine wine and a tasty dish, Marion Halligan takes us with her on a wandering journey into her novels, between past and present, across continents and on long sea voyages, with even a sojourn or two in France. The Taste of Memory has us sitting in gardens - or labouring in them - as well as at tables. And it celebrates the great oral tradition of cooks throughout time who pass on recipes out of the love of friends and food. The Taste of Memory invites us to look at the world and find it good.

Author: David Buchanan (Horticulturist)
Publisher: Chelsea Green Publishing
ISBN: 1603584404
Category : Cooking
Languages : en
Pages : 243

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Book Description
Discusses agriculture and the locavore movement and argues that a healthy food system depends on matching diverse plants to the demands of land and climate.

Author: Gordon M. Shepherd
Publisher: Columbia University Press
ISBN: 0231542879
Category : Science
Languages : en
Pages : 297

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Book Description
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.

Author: Federico Bermudez-Rattoni
Publisher: CRC Press
ISBN: 1420008412
Category : Psychology
Languages : en
Pages : 368

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Book Description
A comprehensive, multidisciplinary review, Neural Plasticity and Memory: From Genes to Brain Imaging provides an in-depth, up-to-date analysis of the study of the neurobiology of memory. Leading specialists share their scientific experience in the field, covering a wide range of topics where molecular, genetic, behavioral, and brain imaging techniq

Author: Petina Gappah
Publisher: Farrar, Straus and Giroux
ISBN: 0374714886
Category : Fiction
Languages : en
Pages : 289

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Book Description
The story that you have asked me to tell you does not begin with the pitiful ugliness of Lloyd’s death. It begins on a long-ago day in August when the sun seared my blistered face and I was nine years old and my father and mother sold me to a strange man. Memory, the narrator of Petina Gappah’s The Book of Memory, is an albino woman languishing in Chikurubi Maximum Security Prison in Harare, Zimbabwe, after being sentenced for murder. As part of her appeal, her lawyer insists that she write down what happened as she remembers it. The death penalty is a mandatory sentence for murder, and Memory is, both literally and metaphorically, writing for her life. As her story unfolds, Memory reveals that she has been tried and convicted for the murder of Lloyd Hendricks, her adopted father. But who was Lloyd Hendricks? Why does Memory feel no remorse for his death? And did everything happen exactly as she remembers? Moving between the townships of the poor and the suburbs of the rich, and between past and present, the 2009 Guardian First Book Award–winning writer Petina Gappah weaves a compelling tale of love, obsession, the relentlessness of fate, and the treachery of memory.

Author: Jennifer A. Jordan
Publisher: University of Chicago Press
ISBN: 022622810X
Category : Cooking
Languages : en
Pages : 346

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Book Description
Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.

Author: Catherine Rouby
Publisher: Cambridge University Press
ISBN: 1139437526
Category : Science
Languages : en
Pages : 488

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Book Description
The human body has developed complex sensory processing systems which manifest themselves in our emotions, memory, and language. This book examines such olfactory and gustatory cognition. Leading experts have written chapters on many facets of taste and smell, including odor memory, genetic variation in taste, and the hedonistic dimensions of odors.

Author: Cretien van Campen
Publisher: OUP Oxford
ISBN: 0191509299
Category : Psychology
Languages : en
Pages : 196

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Book Description
The senses can be powerful triggers for memories of our past, eliciting a range of both positive and negative emotions. The smell or taste of a long forgotten sweet can stimulate a rich emotional response connected to our childhood, or a piece of music transport us back to our adolescence. Sense memories can be linked to all the senses - sound, vision, and even touch can also trigger intense and emotional memories of our past. In The Proust Effect, we learn about why sense memories are special, how they work in the brain, how they can enrich our daily life, and even how they can help those suffering from problems involving memory. A sense memory can be evoked by a smell, a taste, a flavour, a touch, a sound, a melody, a colour or a picture, or by some other involuntary sensory stimulus. Any of these can triggers a vivid, emotional reliving of a forgotten event in the past. Exploring the senses in thought-provoking scientific experiments and artistic projects, this fascinating book offers new insights into memory - drawn from neuroscience, the arts, and professions such as education, elderly care, health care therapy and the culinary profession.

Author: John S. Allen
Publisher: Harvard University Press
ISBN: 0674069870
Category : Science
Languages : en
Pages : 268

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Book Description
In this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings’ biological and cultural heritage. We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our stomachs. This thoughtful relationship with food is part of what makes us a unique species, and makes culinary cultures diverse. Not even our closest primate relatives think about food in the way Homo sapiens does. We are superomnivores whose palates reflect the natural history of our species. Drawing on the work of food historians and chefs, anthropologists and neuroscientists, Allen starts out with the diets of our earliest ancestors, explores cooking’s role in our evolving brain, and moves on to the preoccupations of contemporary foodies. The Omnivorous Mind delivers insights into food aversions and cravings, our compulsive need to label foods as good or bad, dietary deviation from “healthy” food pyramids, and cross-cultural attitudes toward eating (with the French, bien sûr, exemplifying the pursuit of gastronomic pleasure). To explain, for example, the worldwide popularity of crispy foods, Allen considers first the food habits of our insect-eating relatives. He also suggests that the sound of crunch may stave off dietary boredom by adding variety to sensory experience. Or perhaps fried foods, which we think of as bad for us, interject a frisson of illicit pleasure. When it comes to eating, Allen shows, there’s no one way to account for taste.

Author: Jehanne Dubrow
Publisher: Columbia University Press
ISBN: 0231554249
Category : Philosophy
Languages : en
Pages : 94

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Book Description
Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.